Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 61, Issue -, Pages 182-188Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2013.06.028
Keywords
Emulsion stability; d-Limonene; Angum gum; Arabic gum; Droplet size; Encapsulation
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In this study, the emulsification properties of a native biopolymer namely Angum gum (Ang) for use as a food flavor encapsulant in spray drying encapsulation was investigated and the results were compared with Arabic gum (Arg) stabilized emulsions. After gum extraction, gum dispersions with maltodextrin were prepared in water (in 1-5% concentrations) and emulsified with 5 and 10% d-limonene using high pressure homogenization. Statistical analysis of emulsion droplet size data revealed a significant difference between flavor level, gum type and droplet size at alpha = 0.05. The results showed that increasing the Arg level leads to a decrease in emulsion droplet size, while increasing Ang content results in bigger droplet sizes. However, no significant differences were observed in droplet size. Also, droplet size data revealed that Ang-emulsified droplets at 2% gum and 5% flavor level had the lowest d(32), d(43) and the highest specific surface area by high-pressure homogenizer which could be mentioned as the optimum level of this native gum. (C) 2013 Elsevier B.V. All rights reserved.
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